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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Average Customer Rating:  
List Price:
$35.00
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$23.10
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Manufacturer: Wiley
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Binding: Hardcover
Dewey Decimal Number: 641.5636
EAN: 9780764524837
ISBN: 0764524836
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 1008
Publication Date: 2007-10-15
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever. Praise for How to Cook Everything Vegetarian "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
—Mario Batali, chef, author, and entrepreneur "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual
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Spotlight customer reviews:
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Customer Rating:
Summary: Great Purchase
Comment: First, I must admit, the book is a bit overwhelming with the amount of pages it holds (it's pretty thick). But at the same time, that does mean you are getting so many recipes! It's terrific, such a variety of foods. What I like is it is both for vegetarians and vegans (if a recipe calls for the use of milk or cheese, he gives you alternates right there for vegan use, though a good amount of the book also holds vegan recipes). I'm a college student and was looking for a great variety book to get me through my years. With so many options out there it was hard, but I am really happy I went with this cookbook. For first time vegetarians it's great because it gives you plenty of pages in the beginning of the book listing the top 20 food items you will need to be a vegetarian, and he further explains which would be best for you. What I also love is that he explains the techniques of preparing the food (as a college student i have yet to educate myself on cooking terms, so its great not having to call my mom or look up what that means online) I recommend this to anyone. Don't second guess, just purchase it.
Customer Rating:
Summary: Adding to the applause...
Comment: I'll just add to the raves of other readers who found this book to be a wonderful addition to their cookbooks. I must have over 150 cookbooks, and this was on my shelf for quite some time before I picked it up recently. I was amazed at the recipes, and I will turn to this book more and more in the future. I'm trying to incorporate more vegetarian meals into my diet, but beyond that, I just find this book to be quite useful in all aspects of my menu planning. I will now reconsider other books by Mark Bitman.
Customer Rating:
Summary: Recipes that even my non-vegetarian husband loves
Comment: A co-worker of mine brought this cookbook to work and said "here, take this home and look it over." I thanked him politely, but inside was feeling imposed upon. Sure I'm a vegetarian, but does this mean I have to take home YOUR gigantic cookbook and look at it? I ended up taking it and also cooking from it. The things I discovered were that Mark Bittman is talented and knows how to create food that tastes really good. Dependably good. The recipes are not complicated, and sometimes very easy yet produce delicious and interesting vegetarian food. This book engaged me in a way no other cook book has. There is something thrilling to me about making a exotic sounding Senegalese Peanut Soup full of rich flavors including chard and having my 16 year old picky son tell me it is delicious. Or seeing my husband (carnivore) with a plate heaped with black-eyed pea fritters looking blissed out as he snarfs them down. As a result, I got hooked, maybe even a bit obsessed with the cookbook for a while. It seemed to have the same effect on others, however. I caught another co-worker holed-up with the copy machine and the book. I fortunately got a copy for Christmas. I am really happy about that.
Customer Rating:
Summary: Excellent for vegetarians and everyone else
Comment: I'm not 100% vegetarian, but I love many vegetarian foods and dishes, and was really looking forward to this book. I haven't actually made any of the recipes yet. Those two caveats aside, this book is fantastic. It's absolutely comprehensive, and I would imagine extremely useful for vegans or someone like me who still eats meat but enjoys meatless foods (and everyone in between). Mr. Bittman has a great way of explaining things as if assuming the reader really doesn't know anything, without dumbing it down or writing as if he's talking to a child. I have loved "How To Cook Everything" for a few years, and this book has a similar style of recipes. Very simple, with the emphasis on using the best quality of ingredients (or, making the best use of what you have handy), but also lots of international variations and many lesser known ingredients. He gives a very basic example of a particular recipe, then lists 10 or 15 variations that could be made, to please just about anyone. I sat for a couple hours just perusing the recipes and there are many that I really can't wait to try, and quite a few that I hadn't heard of or thought of before. Also, the book has lots of useful information as far as preparing techniques and equipment.
Bottom line, I have lots of cookbooks, but would do pretty well with just this and "How To Cook Everything".
Customer Rating:
Summary: Essential
Comment: This is hands-down the best cookbook I've ever bought, for several reasons. First, at a whopping 900 pages it is far more comprehensive than competitors such as Laurel's Kitchen and the various Moosewood Cookbooks. For example, when I brought home fresh chestnuts from the store and needed ideas on how to cook them, I was impressed to find a good half-dozen uses for them in the cookbook, from basic roasted chestnuts to bean and chestnut soup to chestnut ice cream. I rarely come up empty-handed when I go looking for a recipe in this tome. Second, the straightforward recipes eschew fancy techniques when they are superfluous and thus can actually be made by everyday cooks in a reasonable amount of time. This sets it apart from Deborah Madison's Vegetarian Cooking for Everyone, which constantly makes use of specialty sauces described elsewhere in her book. Her approach works fine if your own a restaurant and have an army of minions to prepare these specialty ingredients, but not so well if you're cooking alone and trying to get dinner on the table. Third, the cookbook teaches you *how* to cook, rather than simply follow a recipe by rote, by describing the key techniques and principles of cooking and offering a plethora of variations to go with most recipes. Cook with this cookbook for a few months -- and read the author's "Bitten" blog on the New York Times website --- and you'll find yourself starting to experiment more and more with your cooking, creating your own variations. I find this incredibly freeing! If you're like me, once you get this book you'll find yourself reaching for it to the exclusion of most others.
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